Mary Berry Honey Mustard Chicken​ Recipe

This savory Mary Berry Honey Mustard Chicken recipe is made with tender chicken breasts, wholegrain mustard, Dijon mustard, clear honey, and rich crème fraîche. The result is a quick, creamy, and tangy main course that’s packed with flavor. Perfect for a busy weeknight dinner, this recipe serves 4 people and is a wonderfully comforting meal for a crisp autumn evening.

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Mary Berry Honey Mustard Chicken Ingredients

• 4 skinless, boneless chicken breasts, sliced into strips
• 2 tbsp sunflower oil
• 1 onion, chopped
• 2 tsp wholegrain mustard
• 2 tsp Dijon mustard
• 2 tbsp clear honey
• 200ml (7fl oz) crème fraîche
• 1 tbsp chopped fresh tarragon
• Salt and freshly ground black pepper

How To Make Mary Berry Honey Mustard Chicken

1. Season and sear the chicken: First, season the chicken strips generously with salt and pepper. Heat the oil in a large frying pan over high heat. Add the chicken and fry for 5-7 minutes, stirring frequently, until golden brown and cooked through.
2. Sauté the onion: Using a slotted spoon, remove the cooked chicken from the pan and set it aside on a plate. Add the chopped onion to the same pan and fry over medium heat for about 5 minutes until softened and lightly golden.
3. Create the sauce: Add both the wholegrain and Dijon mustards and the honey to the pan with the onions. Stir well to combine, then cook for 1 minute until the mixture is fragrant and bubbling.
4. Finish and serve: Reduce the heat to low and stir in the crème fraîche and chopped tarragon. Return the cooked chicken strips to the pan. Gently heat everything through for 1-2 minutes, being careful not to let the sauce boil. Check the seasoning and serve immediately.

Recipe Tips

• Don’t overcrowd the pan: When browning the chicken, cook it in batches if necessary. This ensures the chicken strips sear to a lovely golden brown color rather than steaming, which creates better flavor and texture.
• Use two types of mustard: The combination of wholegrain mustard for texture and sharp Dijon mustard for a tangy kick is key to the balanced flavor of the sauce. Don’t be tempted to use just one.
• Avoid boiling the crème fraîche: Once you add the crème fraîche, keep the heat low. Boiling can cause it to split or curdle, which will ruin the smooth, creamy consistency of your sauce.
• Fresh tarragon makes a difference: While you can use dried tarragon in a pinch (use 1 teaspoon), fresh tarragon provides a much brighter, anise-like flavor that perfectly complements the creamy chicken.

What To Serve With Honey Mustard Chicken

This creamy honey mustard chicken is delicious served over a bed of fluffy white rice or with creamy mashed potatoes to soak up the wonderful sauce. For a green side, it pairs beautifully with steamed green beans, tenderstem broccoli, or a simple garden salad with a light vinaigrette. Crusty bread is also a great option for dipping.

How To Store Honey Mustard Chicken Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan over low heat, adding a splash of milk or chicken stock if the sauce has thickened too much. Avoid using a microwave if possible, as it can make the chicken tough.
• Freeze: We do not recommend freezing this dish, as the crème fraîche-based sauce is likely to split and become grainy when thawed.

Mary Berry Honey Mustard Chicken Nutrition Facts

• Calories: 485 kcal
• Total Fat: 33g
• Saturated Fat: 15g
• Total Carbohydrate: 12g
• Sugars: 11g
• Protein: 35g
• Sodium: 0.6g

Frequently Asked Questions

• Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs would be a great substitute. They are very flavorful and stay moist. Simply cut them into strips and adjust the cooking time slightly, ensuring they are cooked through before removing them from the pan.
• What can I use instead of crème fraîche? If you don’t have crème fraîche, full-fat sour cream or double (heavy) cream can be used as a substitute. If using heavy cream, the sauce may be slightly thinner, so you might need to simmer it for an extra minute to thicken.
• Is there a substitute for tarragon? If you can’t find fresh tarragon, fresh parsley or chives would also work well to add a touch of freshness. If using dried herbs, use 1 teaspoon of dried tarragon.

Try More Recipes:

• Mary Berry Chicken Wrapped In Parma Ham​ Recipe
• Mary Berry Chicken Orzo Recipe
• Mary Berry Chicken Pasta Bake​ Recipe